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This blog will be used to post all of my recipes shown on my YouTube channel, Cooking with Anadi. The recipes range from dinner ideas, baking, desserts, take along and quick meals, and kitchen essentials such as equipment recommendations and showing my favourite ingredients.

Chocolate Butter Cookies | Dark Chocolate | Baking

This recipe will show how I've attempted to make my favourite cookie, President's Choice Concerto cookies, from home! They are butter cookies with a dark chocolate topping. This post will show how I made the dough for the butter cookie and how I create the chocolate topping (note that it's not identical to the video as I've already made another batch and have improved since!). I also explain the steps taken to assemble the cookie together. It's not perfect but it was my first attempt, as I did this for my 1000 Instagram follower challenge! Hope you find this helpful, and if I improve the recipe further I'll continue to make changes!

Equipment:

2 square cookie cutters, 1 smaller and 1 larger (you can use any shape you like but to best resemble the Concerto cookies I chose square)

Biscuit

Refrigerate 2-4 hours or until your dough has become firm. Have your oven preheating at 350 F.

Use a sharp knife to cut the dough into equal pieces.

Shape the dough with the larger cookie. Alternatively, you can roll out the dough into 1/8 inch thickness and you can shape the dough with the larger cookie cutter.

Optional: You can brush the top of your cookies with egg wash. Take 1 large egg, 1 tsp of water, and whisk until it starts to foam.

Place your cookies on a baking sheet with parchment paper and bake in the oven for 10-12 minutes.

Let your cookies come to room temperature before proceeding to making the chocolate topping. Then follow the instructions below.

Chocolate topping

Ingredients:

4.5 ounces of 70% dark chocolate or chocolate of choice

Instructions:

Make a double boiler by bringing a pot of water to a boil and adding another pan on top of the first pan. Once the water come to a boil, lower the heat to a simmer. Add in 3 ounces of your chocolate and wait until it starts to melt. Whisk until all the chocolate has melted then add in the rest of your chocolate. This helps to maintain a shiny finish on your chocolate.

When this chocolate has melted, take your pan off the heat and put your cookie cutter on top of your cookie, spoon in some of your chocolate, gently tap and shake the cookie with the mould. Make sure that the chocolate spreads around evenly and slowly lift up the mould. Repeat this step for the rest of the cookies.